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Topic History of: Calling all leftover recipes!
Max. showing the last 6 posts - (Last post first)

Author	Message
Georgie	Georgie, Great suggestions, thanks everyone!
QBabe	Richard Fl, That chili sounds really good... Seeing the Indian River Rainbow Pepper reminds me, we need some more of your pepper. Would you shoot me an email with some details of what you've got and how we can get some? Thanks, Tonia :~)
Ken Baker	Fidel, thanks for the suggestion. i always wondered where the name came from. this gave a good reason to google it: Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown. from cookingamerica.com
Eggecutioner	Here is what they look like.
Eggecutioner	Turkey and Black Bean Tostadas: 3-4 Oz Turkey (1/4 inch dice) 1/4 Cup Cooked Black Beans drained and rinsed 3-4 Tbsp fresh corn or thawed frozen corn (Roasted is even better!) 1 Small tomato diced (1/4 inch dice) 1 Lime (juiced) 1 Tbs Hot Sauce (to taste) 1/4 Cup Shredded Extra Sharp Cheddar Cheese 1/4 Cup Sour Cream 2 Flat Corn Tostada Shells 1/2 Cup Shredded Lettuce 1 Tbsp Snipped Chives In A bowl combine: Turkey, Balck Beans, Corn, Tomato, Lime Juice, Hot Sauce, and Cheese. Let rest a few minuted for flavors to mingle. Spread sourcream on Tostada shells. Top Each Shell with Turkey Mix, Lettuce, and Chives. Makes 2 tostadas NOTE: I generally make a whole bunch more. I use the whole can of black beans, and then use that as my measuring guide. I have also learned that I use more corn than this calls for, because I like it! E
Rusty Rooster	Fidel, That is a KY dish. There are quite a few variations, most are good. We have actually cooked a breast, just to make hot browns!! Another good leftover recipe is turkey carcus soup. May sound strange but don't knock it till you've tried it. Put it in a large pot and cover with water, add salt & pepper, diced onion, celery, carrotts, ect. Whatever you have and like. Cook till it falls apart. Strain to remove the bones, tendons, ect. Add rice and heat till the rice is done. The rice will absorb some of the water and thicken it a bit.